Celebrating Arizona's Super Bowl

Advertisement

Arizona has been celebrating the 2008 Super Bowl since winning the bid to host the big game awhile back. Now that the bowl blowout is only a few days away, Super Bowl party planning is in high gear.

Here are a few recipes to try at your celebration.

For big flavor during your big game get-together, use sausage in a variety of dishes -- it's sure to make you the MVP of the party. There's no easier way to add flavor to any party than with juicy, great-tasting sausage. From breakfast links to bratwurst, Italian or smoked turkey, versatile sausage stars in breakfast casseroles, appetizers and main dishes recipes from the kitchen at Johnsonville that will please your hungry sports fans all day long.

Cheese-filled Breakfast Puffs

Servings: 14 breakfast puffs; cook/prep: 20 minutes; bake: 15 minutes

1, 12-ounce package Johnsonville Original Breakfast Sausage Links

2, 8-ounce tubes refrigerated crescent roll dough

5 slices deli cheese, cut into thirds

Cook sausage according to package directions; drain. Unroll crescent dough; separate into 14 triangles (there are two extra triangles). Place one strip cheese and one sausage link onto wide end of each triangle. Roll up, starting with wide end. Place seam side down on ungreased baking sheets. Bake at 375 degrees for 10 to 12 minutes or until golden brown.

Tip: Great for dipping! Serve with cheese sauce, salsa or spicy jam.

Philly Brats

Servings: 5; prep/cook: 25 minutes; grill: 25 minutes

1, 19.76-ounce package Johnsonville Original Bratwurst

1 medium sweet red pepper, sliced

1 medium yellow pepper, sliced

1 medium green pepper, sliced

1 large onion, sliced

3 tablespoons olive oil

3/4 cup Cheez Whiz process cheese sauce

5 hoagie rolls, split

Grill brats according to package directions; keep warm. In skillet, sauté peppers and onion in oil until tender. Place a brat in each roll. Top with peppers, onions and cheese sauce.

Touchdown Italian Chili

Servings: 12; prep: 35 minutes; cook: 20 minutes

1, 19.76-ounce package Johnsonville Italian Sausage Links

1 cup chopped onion

3 celery ribs, cut into 1/2-inch pieces

1 each large sweet red, yellow and green pepper, cut into 1-inch pieces

1 tablespoon minced garlic

3 tablespoons olive oil

3, 14-1/2-ounce cans Italian recipe stewed tomatoes

1, 16-ounce can dark red kidney beans, rinsed and drained

1, 15-ounce can butter beans, rinsed and drained

1, 6-ounce can tomato paste

3/4 cup sliced black olives

1/4 cup cream sherry, optional

1 tablespoon chopped fresh basil

1-1/2 teaspoons baking cocoa

1/2 to 1 teaspoon pepper

Grill Italian sausage according to package directions; cut into half moon slices and set aside. In soup kettle, sauté onion, celery, sweet peppers and garlic in oil until tender. Add sausage and remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20 minutes or until flavors are blended.

Tip: Sprinkle chili with grated Asiago, Romano or Parmesan cheese.

Italian Seafood Portobellos

Servings: 25 to 30 appetizers; prep: 30 minutes; bake: 20 minutes

25 to 30 medium Portobello mushrooms (about 1-1/2 pounds)

2 tablespoons olive oil

1/4 teaspoon each salt, pepper and garlic powder

1, 6-ounce can lump crabmeat, drained

1, 5-ounce package frozen cooked salad shrimp, thawed

1/2 cup shredded mozzarella cheese

1/2 cup crumbled blue cheese

2 tablespoons grated Parmesan cheese

1/4 teaspoon minced garlic

1/4 teaspoon pepper

1, 16-ounce package Johnsonville All-Natural Ground Italian Sausage

1 egg

Remove stems from mushrooms; chop stems and set aside. Place mushroom caps on waxed paper, bottom side up. Mist or brush caps with oil; sprinkle with salt, pepper and garlic powder.

In food processor, combine crabmeat, shrimp, cheeses, garlic, pepper and mushroom stems. Pulse 10 to 15 seconds until coarsely chopped. Transfer to large bowl. Crumble sausage over crabmeat mixture. Add egg; mix just until combined. Spoon into mushroom caps.

Place in greased shallow baking pans. Bake at 350 degrees for 20 to 25 minutes or until thermometer inserted into filling reads 160 degrees.

Tips: For a spicier version, add 1/2 teaspoon cayenne and 1/4 teaspoon crushed red pepper flakes.

To make this appetizer a meal, serve over a bed of pasta with Alfredo sauce.

Visit www.johnsonville.com for great recipes to flavor up any get-together!

Serve-yourself sandwiches score high with famished football fans -- especially when beef is the star player. Spicy Braised Brisket Sandwiches team up with beer and chilies to make a zesty filling with just the right amount of heat.

Because brisket is a less-tender cut, it needs to simmer gently in a tightly covered pan until it's fork-tender. No peeking allowed. Each time the lid is lifted, steam escapes and slows the cooking process. To get a head start, the beef can be cooked a day in advance, then reheated just before it's time to tackle the sandwiches.

Your game day game plan is a cinch. Simply shred the cooked beef -- easy when it's so tender. Set up the fixings -- crusty rolls, cheese, giardiniera and Roasted Red Pepper Mayonnaise (recipe below). Bring out the chilled beverages and get ready to score a touchdown with family and friends.

Spicy Braised Brisket Sandwiches

Total preparation and cooking time: 3-1/4 to 3-1/2 hours

1 boneless beef brisket, flat cut (3 to 3-1/2 pounds)

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 large onion, sliced

2 cloves garlic, minced

1-1/2 cups beer (12 ounces)

2, 4-ounce cans chopped green chilies (don't drain)

1/2 cup ready-to-serve beef broth

1 to 1-1/2 teaspoons crushed red pepper

6 to 8 Italian or ciabatta rolls, split

Prepared giardiniera* (optional)

Sliced provolone or jalapeño pepper cheese (optional)

Roasted Red Pepper Mayonnaise (optional)

Heat oil in stockpot over medium heat until hot. Place beef brisket in stockpot; brown evenly. Remove brisket; season with salt and black pepper.

Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onion is crisp-tender. Return brisket, fat side up, to stockpot. Add beer, chilies, broth and red pepper as desired; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until brisket is fork-tender.

Remove brisket. Skim fat from cooking liquid; keep cooking liquid warm. Trim fat from brisket. Cut into 4 to 6 pieces; shred with 2 forks. Stir shredded beef into reserved liquid.

Serve beef mixture in rolls topped with giardiniera, cheese and mayonnaise, if desired.

Makes 8 servings.

Cook's Tip: Brisket may be prepared a day ahead and refrigerated. To reheat, heat in stockpot over medium-high heat 9 to 14 minutes or until 165 degrees, stirring occasionally.

Roasted Red Pepper Mayonnaise

1/2 cup jarred, chopped roasted red pepper

1/2 cup mayonnaise

1 clove chopped garlic

Place ingredients in food processor container and process until smooth. Yields about 2/3 cup.

  • Giardiniera is a condiment consisting of serrano peppers, bell peppers, olives, celery, pimentos, carrots and cauliflower marinated in vegetable oil, olive oil, soybean oil or any combination of the three oils. Italian giardiniera does not contain any hot peppers; it simply pickled vegetables in red or white wine vinegar. Common vegetables in the Italian version include onions, celery, zucchini, carrots and cauliflower. It is typically eaten as an antipasto, or with salads.

Recipe courtesy The Beef Checkoff

You don't have to throw your healthy/diet resolution to the four winds at your Super Bowl celebration. Weight Watchers has two tasty, low-calorie snack treats to keep you on track.

Be the hit of the party with this crowd-pleasing, colorful dip that's been lightened up with low-fat cheese, fat-free bean dip and fat-free sour cream. Serve with baked chips or crudités.

Seven-Layer Mexican Dip

Recipe Courtesy of WeightWatchers.com

Servings: 12; preparation time: 15 minutes

1 cup fat-free sour cream

2 tablespoons reduced-sodium taco seasoning

9 ounces fat-free bean dip, about 1 heaping cup

6 ounces guacamole, about 3/4 cup

1/4 cup low fat shredded cheddar cheese

4 medium scallions, chopped

1 small tomato, chopped

6 medium olives, black, sliced

Combine sour cream and taco seasoning; mix well.

Spread bean dip on bottom of a 12-inch round glass serving bowl or edged-platter. Top with guacamole, sour cream, cheese, scallions, tomatoes and olives. Yields about 1/4 cup dip per serving.

Potato Skins

Recipe Courtesy of WeightWatchers.com

Servings: 12; preparation time: 10 minutes

4 teaspoons Butter Buds(r) granules

6 medium baking potatoes, scrubbed and baked

1/2 teaspoon garlic powder

Freshly ground pepper, to taste

Pinch fat-free cheddar cheese (or your favorite)

Preheat oven to 450 degrees.

Reconstitute the butter buds granules according to the directions on the package.

Cut each potato in half.

Scoop out the center, leaving about 1/4 inch of potato on the inside of each skin. (Save leftover potato for other uses.)

Cut skins into quarters.

Dab with liquid butter substitute onto the white inside of each potato skin.

Sprinkle with garlic and pepper.

Place prepared skins, skin side down, on a baking sheet. Bake 15 minutes, or until lightly browned. Turn skins over and bake another 5 minutes or until crisp.

Return to skin side down sprinkle with cheese, turn oven off and leave until cheese melts. Serve immediately.

Commenting has been disabled for this item.